Also known as

Medicago sativa, lucerne, holy-hay, and trefoil.

Introduction

If you have ever driven across the desert west of the United States and noticed occasional fields of bright green grass, chances are you saw alfalfa. Alfalfa is one of the oldest cultivated plants. It has been used for centuries for hay, but it has also been used for centuries as a human food. Its name comes from the Arabic, al-fac-facah, "father of all foods."

Constituents

As a food, alfalfa provides beta-carotene and vitamins C, E, and K (although it is not, as frequently claimed, a source of vitamin A).

Parts Used

Seeds, sprouts, and the aboveground parts of the plant as a bulk herb, for teas, and in capsules.

Typical Preparations

Alfalfa sprouts are found in groceries and salad bars. Capsules or tables containing alfalfa leaves or seeds as well as the bulk powdered herb are found in health food stores. The usual dose of alfalfa for tea is 1 to 2 teaspoons per cup, steeped in boiling water for 10 to 20 minutes. Capsules and tablets of whole alfalfa should be taken according to the manufacturer's recommendations.

Summary

If you answer no to the question "Got milk" you should answer yes to the question "Got alfalfa" Alfalfa is one of the best natural sources of vitamin K. This nutrient helps blood to clot by moving calcium into proteins that form a microscopic net to capture red blood cells. Vitamin K likewise helps bones to knit by working with vitamin D and glutamic acid to activate osteocalcin. The combination of these three nutrients is essential to building good bone. Your body can not use calcium without it.

As always, Please do your own research before trying any herbal teas or blends.

Consuming or any other use of our herbs, oils, etc. for medicinal or other uses is done so at your own risk! We make no claims as to use of our herbs for any purpose. You are advised to use your own good sense and research before using herbs and oils. Any information provided is for historical reference only!